PinnedKAORI SHIBATA#10 Slow Food is not slowFirst year of the University of Gastronomic Sciences, Master’s Program in 2005Apr 1Apr 1
KAORI SHIBATAJapanese Fermented Cuisine BoomingA young Chef Encounter Japanese Fermented Culture in ScandinaviaJun 22Jun 22
KAORI SHIBATAHatcho Miso八丁味噌 StruggleContradictions in the Geographical Indications Protection SystemMay 21May 21
KAORI SHIBATAProject to Revive Wooden “KIOKE” Craftsmanship in JAPANOne day a wooden barrel “KIOKE”,that is taller than a person, was brought into the “Japan Department Store” located under the elevated…May 12May 12
KAORI SHIBATAWhat is WASHOKU? Jomon Period and SustainabilityWASHOKU(Japanese meal) has its roots in the Jomon periodApr 21Apr 21
KAORI SHIBATA#9 Taste Education for adults and children in ItalyFirst year of the University of Gastronomic Sciences, Master’s Program in 2005Mar 24Mar 24
KAORI SHIBATA#8 Burgundy, Terroir and My FriendFirst year of the University of Gastronomic Sciences, Master’s Program in 2005Mar 16Mar 16
KAORI SHIBATA#8 Goat House-Cheese Festival at BraFirst year of the University of Gastronomic Sciences, Master’s Program in 2005Mar 5Mar 5
KAORI SHIBATA#7 Legendary cheese maker-Cheese Festival at BraFirst year of the University of Gastronomic Sciences, Master’s Program in 2005Feb 26Feb 26